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Abstract
Objectives: The purpose of this study was to compare the lubrication, adsorption behaviour, and total protein concentration (TPC) of whole mouth saliva (WMS) after the consumption of fruit juice.
Methods: Apple juice (J) with pH 3.55 and 11.1gm/100ml sugar content was selected as the erosive product; water (W) was the control. Thirty-two healthy participants contributed saliva in two visits across five time points: Unstimulated saliva (US), stimulated saliva after 1 minute (SJ1 or SW1), and stimulated saliva after 10 minutes (SJ10 or SW10). Three methods were utilized: tribology with polydimethylsiloxane (PDMS) pairs for lubrication analysis, ex-vivo preparation of juice-saliva on quartz crystal microbalance with dissipation (QCM-D) to assess adsorption, and total protein concentration (TPC) quantification via Bicinchoninic acid (BCA) assay on randomly selected saliva samples (n=20 each).
Results: Unstimulated saliva (US) initially had the lowest friction coefficient (μ) of 0.011(0.007), indicating enhanced lubrication. Stimulation with juice [SJ1: 0.045(0.024)] and water [SW1: 0.112 (0.048)] significantly reduced lubrication after one minute (p<0.05). After 10 minutes, SJ10 maintained higher frictional properties compared to SW10, indicating prolonged increase in saliva friction. Significant differences were observed within water and juice groups for immediate versus 10-minute intervention (p<0.05). Exposure to fruit juice led to significant reduction in hydrated mass of preabsorbed salivary films (US-Juice) from 23.7± 2.0 to 15.7± 0.3, restored after rinsing with buffer (US-Juice-buffer). TPC of US [1.67 (0.38) mg/ml] was significantly higher than SW1 [1.11(0.92)mg/ml] and SJ10 [1.084 (0.73) mg/ml] (p<0.05). Significant differences were observed between juice-stimulated saliva after one minute (SJ1) and 10 minutes (SJ10), similar to tribology results.
Conclusions: Fruit juice consumption reduced lubrication, caused dehydration and mass loss, and altered TPC compared to unstimulated saliva. Differences between immediate and 10-minute interventions highlight saliva's dynamic nature, potentially impacting oral acid buffering and enamel protection, especially considering consumption duration
Methods: Apple juice (J) with pH 3.55 and 11.1gm/100ml sugar content was selected as the erosive product; water (W) was the control. Thirty-two healthy participants contributed saliva in two visits across five time points: Unstimulated saliva (US), stimulated saliva after 1 minute (SJ1 or SW1), and stimulated saliva after 10 minutes (SJ10 or SW10). Three methods were utilized: tribology with polydimethylsiloxane (PDMS) pairs for lubrication analysis, ex-vivo preparation of juice-saliva on quartz crystal microbalance with dissipation (QCM-D) to assess adsorption, and total protein concentration (TPC) quantification via Bicinchoninic acid (BCA) assay on randomly selected saliva samples (n=20 each).
Results: Unstimulated saliva (US) initially had the lowest friction coefficient (μ) of 0.011(0.007), indicating enhanced lubrication. Stimulation with juice [SJ1: 0.045(0.024)] and water [SW1: 0.112 (0.048)] significantly reduced lubrication after one minute (p<0.05). After 10 minutes, SJ10 maintained higher frictional properties compared to SW10, indicating prolonged increase in saliva friction. Significant differences were observed within water and juice groups for immediate versus 10-minute intervention (p<0.05). Exposure to fruit juice led to significant reduction in hydrated mass of preabsorbed salivary films (US-Juice) from 23.7± 2.0 to 15.7± 0.3, restored after rinsing with buffer (US-Juice-buffer). TPC of US [1.67 (0.38) mg/ml] was significantly higher than SW1 [1.11(0.92)mg/ml] and SJ10 [1.084 (0.73) mg/ml] (p<0.05). Significant differences were observed between juice-stimulated saliva after one minute (SJ1) and 10 minutes (SJ10), similar to tribology results.
Conclusions: Fruit juice consumption reduced lubrication, caused dehydration and mass loss, and altered TPC compared to unstimulated saliva. Differences between immediate and 10-minute interventions highlight saliva's dynamic nature, potentially impacting oral acid buffering and enamel protection, especially considering consumption duration
Original language | English |
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Pages | 53 |
Number of pages | 1 |
Publication status | Published - 12 Oct 2024 |
Event | CED/NOF-IADR 2024: Oral Health Research Congress - Geneva, Switzerland Duration: 12 Sept 2024 → 14 Sept 2024 |
Conference
Conference | CED/NOF-IADR 2024: Oral Health Research Congress |
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Country/Territory | Switzerland |
City | Geneva |
Period | 12/09/24 → 14/09/24 |
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Dive into the research topics of 'Sugary and acidic products on saliva: tribological and protein adsorption perspective'. Together they form a unique fingerprint.Projects
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Investigation of impact of sugary and acidic foods on modifying acquired salivary pellicle and dental erosion
Mutahar, M. (PI) & Zaheer, S. (CoI)
1/02/23 → 31/10/26
Project: Research